Tuesday, March 31, 2009

The cocktail revolution still sweeping through American restaurants and bars spurred an entire generation of bartenders to fascinating creative drink-making endeavors. And much attention has been paid to the methods and ingredients, both classic and inventive, they’re using to craft these cocktails.

Homage must also be paid to the spirit companies and distillers of the world who have responded to the opening up of the American palate by exploring new flavor opportunities in unprecedented ways. (Continue reading, below, originally published in Flavor and the Menu, Fall 2008.)

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Jack Robertiello

About Me

I write about beer, wine, spirits and cocktails. I judge in spirit and wine competitions. I speak at industry conferences and events, lead spirit tastings, teach about the best way to run a successful beverage program and consult about spirits, spirit trends and the beverage alcohol business.